KR980000105A - 생 전분을 기재로 한 식품 농조화제. 이를 사용하여 수득된 식품 및 이들의 제조 방법 - Google Patents
생 전분을 기재로 한 식품 농조화제. 이를 사용하여 수득된 식품 및 이들의 제조 방법 Download PDFInfo
- Publication number
- KR980000105A KR980000105A KR1019970019989A KR19970019989A KR980000105A KR 980000105 A KR980000105 A KR 980000105A KR 1019970019989 A KR1019970019989 A KR 1019970019989A KR 19970019989 A KR19970019989 A KR 19970019989A KR 980000105 A KR980000105 A KR 980000105A
- Authority
- KR
- South Korea
- Prior art keywords
- food
- amylose
- emulsifier
- thickener
- content
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims abstract 10
- 239000008107 starch Substances 0.000 title claims abstract 10
- 235000019698 starch Nutrition 0.000 title claims abstract 10
- 235000003132 food thickener Nutrition 0.000 title claims abstract 9
- 235000013305 food Nutrition 0.000 title claims 9
- 238000000034 method Methods 0.000 title claims 6
- 229920000856 Amylose Polymers 0.000 claims abstract 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract 11
- 150000002632 lipids Chemical class 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 239000008346 aqueous phase Substances 0.000 claims abstract 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims 4
- 239000006185 dispersion Substances 0.000 claims 4
- 229930195729 fatty acid Natural products 0.000 claims 4
- 239000000194 fatty acid Substances 0.000 claims 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- 229920001971 elastomer Polymers 0.000 claims 3
- 150000004665 fatty acids Chemical class 0.000 claims 3
- 241000209140 Triticum Species 0.000 claims 2
- 235000021307 Triticum Nutrition 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- 240000005020 Acaciella glauca Species 0.000 claims 1
- 244000303965 Cyamopsis psoralioides Species 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims 1
- 229920002774 Maltodextrin Polymers 0.000 claims 1
- 239000005913 Maltodextrin Substances 0.000 claims 1
- 240000003183 Manihot esculenta Species 0.000 claims 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical group CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 235000013345 egg yolk Nutrition 0.000 claims 1
- 210000002969 egg yolk Anatomy 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000008101 lactose Substances 0.000 claims 1
- -1 lysocithin Natural products 0.000 claims 1
- 229940035034 maltodextrin Drugs 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000003607 modifier Substances 0.000 claims 1
- 229920000136 polysorbate Polymers 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 235000003499 redwood Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 229920006395 saturated elastomer Polymers 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 239000002562 thickening agent Substances 0.000 claims 1
- 229920001285 xanthan gum Polymers 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 claims 1
- 239000002131 composite material Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Dairy Products (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Saccharide Compounds (AREA)
Abstract
본 발명은 수성상의 지질 유화제 및 아밀로스 함량이 약 10 내지 30%인 생 아밀로스 전분을 함유하고, 아밀로스 전분 함량이 물에 대해 5 내지 30%이고, 유화제 함량이 아밀로스에 대해 5 내지 15%를 차지하며, 0.4Hz에서의 복합 점도가 200 내지 700Paㆍs임을 특징으로 하는 개선된 전단응력 및 저장 안정성을 가진 식품 농조화제에 관한 것이다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (17)
- 수성상의 지질 유화제 및 아밀로스 함량이 약 10 내지 30%인 생 아밀로스 전분을 함유하고, 아밀로스 전분 함량이 물에 대해 5 내지30%이고, 유화제 함량이 아밀로스에 대해 5 내지 15%를 차지하며, 0.4Hz에서의 복합점도가 200 내지 700Paㆍs임을 특징으로 하는 개선된 전단응력 및 저장 안정성을 가진 식품 농조화제.
- 제1항에 있어서, 아밀로스 전분이 생 옥수수, 밀, 보리, 쌀, 콩 전분, 타피오카 전분 및 상응하는 분말로 구성된 군에서 선택됨을 특징으로 하는 식품 농조화제.
- 제1항 또는 제2항에 있어서, 지질 유화제가 포화 C12~C24지방산의 모노글리세리드, 리소레시틴, 지방산아실 락틸레이트, 지방산의 소르비탄 에스테르, 지방산의 폴리옥시에틸렌-소르비탄 에스테르 및 슈크로스 에스테르로 구성된 군에서 선택됨을 특징으로 하는 식품 농조화제.
- 제1항 내지 제3항 중 어느 한 항에 있어서, 아밀로스 전분 함량이 물에 대해 10 내지 20%임을 특징으로 하는 식품 농조화제.
- 제1항 내지 제4항 중 어느 한 항에 있어서, 유화제 함량이 아밀로스에 대해 9 내지 11%임을 특징으로 하는 식품 농조화제.
- 염을 더욱 함유하고, 0.4Hz에서 10 내지 700Paㆍs의 복합 점도를 갖는 제1항 내지 제5항 중 어느 한 항에 따른 식품 농조화제로 제조된 식품.
- 제6항에 있어서, 아세트산과 같은 산을 추가로 함유함을 특징으로 하는 식품.
- 제6항 또는 제7항에 있어서, 락토스, 말토덱스트린 및 당 등으로 구성된 군에서 선택되는 부피 조정제를 더욱 함유함을 특징으로 하는 식품.
- 제6항 내지 제8항 중 어느 한 항에 있어서, 1 내지 50%오일을 더욱 함유함을 특징으로 하는 식품.
- 제6항 내지 제9항 중 어느 한 항에 있어서, 계란 노른자, 밀 단백질, 또는 아밀로스와 복합물을 형성하지 않는 기타 유화제로 구성된 군에서 선택되는 다른 유화제를 추가로 함유함을 특징으로 하는 식품.
- 제6항 내지 제10항 중 어느 한 항에 있어서, 크산탄 고무, 구아 고무 및 아까시나무 고무 등으로 구성된 군에서 선택되는 다른 증점제를 더욱 함유함을 특징으로 하는 식품.
- 제6항 내지 제11항 중 어느 한 항에 있어서, 10 내지 50%의 요쿠르트를 더욱 함유함을 특징으로 하는 식품.
- -적어도 아밀로스 전분 및 유화제를 수성 분산액에 혼합하고; -상기 분산액을 20℃로부터 70 내지 100℃의 온도까지 점차 가열하고; -혼합물을 냉각하는 것으로 구성된 제1항 내지 제4항 중 어느 한 항에 따른 식품 농조화제 및 제5항 내지 제12항 중 어느 한 항에 따른 식품의 제조 방법.
- 제13항에 있어서, 분산액을 85℃에서 5분간 유지시킴을 특징으로 하는 방법.
- 제13항 또는 제14항에 있어서, 분산액을 더 높은 가열 단계전에 50℃에서 5분 이상동안 가열함을 특징으로 하는 방법.
- 제13항 내지 제15항 중 어느 한 항에 있어서, 냉각 단계후에 모든 다른 성분들을 첨가함을 특징으로 하는 방법.
- 제13항 내지 제15항 중 어느 한 항에 있어서, 아밀로스 중합제 및 유화제와 함께 모든 다른 성분들을 첨가함을 특징으로 하는 방법.※ 참고사항: 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP96201694.5 | 1996-06-18 | ||
| EP96201694A EP0813819A1 (en) | 1996-06-18 | 1996-06-18 | Food thickener based on native starch complexed with an emulsifier, foodstuff comprising such thickener and process for obtaining them |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR980000105A true KR980000105A (ko) | 1998-03-30 |
Family
ID=8224090
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019970019989A KR980000105A (ko) | 1996-06-18 | 1997-05-22 | 생 전분을 기재로 한 식품 농조화제. 이를 사용하여 수득된 식품 및 이들의 제조 방법 |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US5928707A (ko) |
| EP (1) | EP0813819A1 (ko) |
| JP (1) | JPH1056984A (ko) |
| KR (1) | KR980000105A (ko) |
| AU (1) | AU729183B2 (ko) |
| BR (1) | BR9703616A (ko) |
| CA (1) | CA2204421A1 (ko) |
| CZ (1) | CZ186497A3 (ko) |
| IL (1) | IL120746A (ko) |
| NZ (1) | NZ328096A (ko) |
| PE (1) | PE85198A1 (ko) |
| PL (1) | PL320586A1 (ko) |
| RU (1) | RU2187944C2 (ko) |
| SK (1) | SK76497A3 (ko) |
| YU (1) | YU24497A (ko) |
| ZA (1) | ZA973993B (ko) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6013299A (en) * | 1997-11-04 | 2000-01-11 | Nabisco Techology Company | Process for making enzyme-resistant starch for reduced-calorie flour replacer |
| WO2003102072A1 (en) * | 2002-05-30 | 2003-12-11 | Granate Seed Limited | Starch products involving a starch-lipid complex, their preparation and uses |
| JP4116910B2 (ja) * | 2003-03-25 | 2008-07-09 | 株式会社日清製粉グループ本社 | 食品用素材 |
| US7648723B2 (en) | 2005-10-26 | 2010-01-19 | Kraft Foods Global Brands Llc | Production of low calorie, extruded, expanded foods having a high fiber content |
| US20080138472A1 (en) * | 2006-12-12 | 2008-06-12 | Delse Alexandre | High fiber rotary molded cookies containing inulin and resistant starch |
| US7989012B2 (en) * | 2007-09-26 | 2011-08-02 | Kellogg Company | Induction cooking structure and system and method of using the same |
| US20090162522A1 (en) * | 2007-12-21 | 2009-06-25 | Chron-Si Lai | Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex |
| US20090162517A1 (en) * | 2007-12-21 | 2009-06-25 | Chron-Si Lai | Chilled Nutritional Emulsions |
| TWI436736B (zh) * | 2007-12-21 | 2014-05-11 | Abbott Lab | 冷藏之營養乳劑 |
| US20090162494A1 (en) * | 2007-12-21 | 2009-06-25 | Chron-Si Lai | Method of Making Chilled Nutritional Emulsions |
| US8065999B2 (en) * | 2008-07-14 | 2011-11-29 | W.C. Bradley Co. | Adjustable cooking grate for barbeque grills |
| AU2016325019B2 (en) | 2015-09-18 | 2020-07-16 | Société des Produits Nestlé S.A. | Savoury concentrates with a flowable texture based on two starches |
| US11653687B2 (en) | 2017-09-12 | 2023-05-23 | Corn Products Development, Inc. | Thermally inhibited waxy cassava starch |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3836680A (en) * | 1971-07-21 | 1974-09-17 | S Salza | Protein-free alimentary pastes and a process for their production |
| US3950547A (en) * | 1974-08-26 | 1976-04-13 | Syntex (U.S.A.) Inc. | Dietary composition and methods of preparing |
| US3949104A (en) * | 1975-01-20 | 1976-04-06 | A. E. Staley Manufacturing Company | Starch containing concentrates |
| GB2026837A (en) * | 1978-07-31 | 1980-02-13 | Cpc International Inc | Starch containing food products |
| DE2966118D1 (en) * | 1978-11-13 | 1983-10-06 | Gen Foods Corp | Process for modifying starch and pregelatinized modified starch for use in instant puddings |
| US4362755A (en) * | 1978-11-13 | 1982-12-07 | General Foods Corporation | Process for modifying starch with sodium or calcium stearoyl-2-lactylate |
| US4491483A (en) * | 1981-10-01 | 1985-01-01 | Cpc International Inc. | Hot-water dispersible starch-surfactant products, including acid stable and acid and freeze-thaw stable food thickeners |
| IE53433B1 (en) * | 1981-10-01 | 1988-11-09 | Cpc International Inc | Process for preparing hot-water dispersible starch-surfactant products including acid stable and acid and freeze thaw stable food thickeners |
| US4508576A (en) * | 1983-10-18 | 1985-04-02 | Cpc International Inc. | Hot-water dispersible corn starch having high paste viscosity |
| CH658663A5 (fr) * | 1984-02-01 | 1986-11-28 | Nestle Sa | Procede de preparation d'un amidon dispersible dans l'eau bouillante. |
| DE3518464A1 (de) * | 1985-05-23 | 1986-11-27 | Hüls AG, 4370 Marl | Verfahren zur herstellung niedrigviskoser staerkedispersionen |
| SE461762B (sv) * | 1987-10-13 | 1990-03-26 | L & L Int Sweden Ab | Kylskaapsbredbart margarin med mycket laag fetthalt samt foerfarande foer framstaellning av saadant |
| US5711986A (en) * | 1988-10-14 | 1998-01-27 | National Starch And Chemical Investment Holding Corporation | Method of replacing fats with short chain amylose |
| FR2674729B1 (fr) * | 1991-04-03 | 1994-01-07 | Rhone Poulenc Chimie | Additif alimentaire a base d'amidon et d'au moins un sucroglyceride. |
| ES2081390T3 (es) * | 1991-06-21 | 1996-03-01 | Nestle Sa | Gel obtenido por medio de tratamiento complejante del almidon utilizando un emulsionante. |
| US5679395A (en) * | 1992-06-18 | 1997-10-21 | Opta Food Ingredients, Inc. | Fat free, reduced fat and low fat margarine-like spreads and cream cheese |
| IL113367A0 (en) * | 1994-04-26 | 1995-07-31 | Us Agriculture | Starch-oil compositions and methods for the preparation thereof |
| US5576048A (en) * | 1995-06-07 | 1996-11-19 | American Maize-Products Company | Foodstuffs containing a waxy waxy amylose extender starch |
| JP3405731B2 (ja) * | 1994-07-22 | 2003-05-12 | ソシエテ デ プロデュイ ネッスル ソシエテ アノニム | 高アミロースデンプン粒子を含有した食品用銘柄食感剤およびその調製法 |
| CA2242564A1 (en) * | 1996-01-16 | 1997-07-24 | Opta Food Ingredients, Inc. | Starch-emulsifier composition and methods of making |
-
1996
- 1996-06-18 EP EP96201694A patent/EP0813819A1/en not_active Withdrawn
-
1997
- 1997-04-30 IL IL12074697A patent/IL120746A/xx not_active IP Right Cessation
- 1997-05-02 CA CA002204421A patent/CA2204421A1/en not_active Abandoned
- 1997-05-08 ZA ZA973993A patent/ZA973993B/xx unknown
- 1997-05-22 KR KR1019970019989A patent/KR980000105A/ko not_active Application Discontinuation
- 1997-06-10 YU YU24497A patent/YU24497A/sh unknown
- 1997-06-13 SK SK764-97A patent/SK76497A3/sk unknown
- 1997-06-13 PE PE1997000492A patent/PE85198A1/es not_active Application Discontinuation
- 1997-06-16 NZ NZ328096A patent/NZ328096A/xx unknown
- 1997-06-16 PL PL97320586A patent/PL320586A1/xx unknown
- 1997-06-16 AU AU24935/97A patent/AU729183B2/en not_active Ceased
- 1997-06-17 US US08/877,288 patent/US5928707A/en not_active Expired - Fee Related
- 1997-06-17 JP JP9159956A patent/JPH1056984A/ja not_active Withdrawn
- 1997-06-17 CZ CZ971864A patent/CZ186497A3/cs unknown
- 1997-06-17 RU RU97109429/13A patent/RU2187944C2/ru not_active IP Right Cessation
- 1997-06-18 BR BR9703616A patent/BR9703616A/pt active Search and Examination
Also Published As
| Publication number | Publication date |
|---|---|
| RU2187944C2 (ru) | 2002-08-27 |
| NZ328096A (en) | 1999-07-29 |
| JPH1056984A (ja) | 1998-03-03 |
| BR9703616A (pt) | 1998-09-01 |
| EP0813819A1 (en) | 1997-12-29 |
| ZA973993B (en) | 1998-11-09 |
| IL120746A0 (en) | 1997-08-14 |
| US5928707A (en) | 1999-07-27 |
| AU2493597A (en) | 1998-01-08 |
| CA2204421A1 (en) | 1997-12-18 |
| YU24497A (sh) | 1999-07-28 |
| PE85198A1 (es) | 1998-12-15 |
| SK76497A3 (en) | 1998-01-14 |
| IL120746A (en) | 2000-06-29 |
| AU729183B2 (en) | 2001-01-25 |
| PL320586A1 (en) | 1997-12-22 |
| CZ186497A3 (cs) | 1998-01-14 |
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